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Honey Mustard Chicken & Potato Bake
We love when meals look super impressive but in reality are one of the easiest dishes to create. With just 5 ingredients and the oven doing the hard work this meal is great midweek or for those ‘bring a dish’ get togethers!
- Preparation Time:
- 15 minutes
- Cooking Time:
- 40–45 minutes
500g skinless chicken thigh fillets
1 leek, washed and sliced
1/2 cup dry white wine
500g jar HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce
400g red potatoes, thinly sliced
Preheat oven to 180°C (fan assisted). Cut chicken into 2–3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40–45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.
This recipe gets the Healthy Pick for Main Meals.Potatoes need to be thinly sliced – a mandoline is a great kitchen gadget to use. If the potatoes are too thick, cooking time will need to be increased.Omit the wine if wished.
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